Most of the time I don’t follow published recipes, but there are some that I have tried that make such a good impression I return to them. One such recipe is Tatie Wawo-Runtu’s Spinach with Shallots from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, an excellent cookbook that I recommend you seek out. The recipe is very simple: it just requires spinach, shallots, a chili pepper and oil. It requires a LOT of spinach - 2 lbs - but as you know spinach cooks down a great deal.
I toasted and steamed some Israeli couscous and served the spinach over it. Delicious!